A fragrant, hearty and filling fish stew that’s easily prepared in one pan with basic ingredients and nutritious vegetables and legumes.
One pot cod and potato stew with chickpeas
The other day I ordered salmon, as I usually do weekly. The fishmonger called me to say the salmon was out of stock and they only had cod. Phew, pump. I’m not a fan of cod, and I usually only use cod for fish tacos.
But then I put on my food blogger hat and decided to make lemonade out of lemons and came up with this cod stew just from what was in my pantry!
Don’t get roasted red peppers in a jar—they’re a great addition to so many dishes, from tacos to fajitas and stir-fries to this stew. I love the red color in the stew and the softness of the peppers with the firmness of the potatoes and chickpeas.
Just a bit of smoked paprika and garlic is all it takes to make a fragrant, flavorful stew that comes together quickly in one pan. Do it on a weekday, I dare you!
One pot cod and potato stew with chickpeas
portions 4 People
- 2 tablespoon Extra virgin olive oil
- 1 Onion, diced
- 3 Garlic cloves, chopped
- 1/2 teaspoon smoked paprika
- 1 8 ounce can Tomato sauce
- 2.5 cups vegetable broth
- 1 Pound baby potatoes, halved
- 10 ounces sliced roasted red peppers (from the jar)
- 1 15 ounce can Chickpeas, drained and washed
- ¼ teaspoon Salt
- pepper
- 1 lb Skinless cod, cut into 4 4-ounce fillets (can serve 6 people by adding two more 4-ounce fillets)
- salt and pepper
- 1 small Lemon, juiced
- chopped parsley for garnish
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Heat the oil in a large deep pan. Once the oil is simmering, add the onions and garlic and cook for 5 minutes or until onions are translucent. Add the smoked paprika powder, stir and add the tomato sauce and broth and bring to a boil. Once boiling, reduce the heat to medium-low, add the potatoes and cook for 10 minutes, then add the paprika, chickpeas, salt, pepper and cook for another 5 minutes. Add the cod and season generously with salt and pepper. Cook an additional 5 minutes or until the fish is flaky and the potatoes are tender. Remove from the heat, pour over the lemon juice, garnish with parsley and serve.
